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Commander's Palace Trout Alexander

Global.Potpourri's picture
Ingredients
  Speckled trout 3 Pound
  Milk and water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Bay leaves 3
  Butter 1⁄2 Cup (8 tbs)
  Mushrooms 3⁄4 Pound, sliced
  Garlic 1 Clove (5 gm), minced
  Scallions with tops 4 , minced
  Cooked shrimps 1⁄4 Pound
  Cooked lobster 1⁄4 Pound
  All purpose flour 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Skin and bone trout.
Place pieces side by side in a buttered shallow saucepan.
Add milk to cover fish halfway and add about half as much water as milk.
Sprinkle lightly with salt, add bay leaves, and cover the pan.
Bring liquid to a boil.
Reduce heat and simmer slowly for about 15 minutes, or until the fish flakes readily at the touch of a fork.
Reduce the broth in which the fish was poached to 1/2 cup and reserve it for use in the sauce.
Melt butter, add mushrooms and garlic, and saute for 5 minutes, stirring occasionally.
Add scallions and simmer for 5 minutes longer.
Add shrimps and lobster.
Heat thoroughly.
Sprinkle with flour and cook, stirring, for 2 more minutes.
Gradually stir in 1 cup milk, the cream, and reserved fish broth.
Simmer the sauce for 10 minutes, stirring, over low heat until smooth and thickened.
Season to taste with salt and pepper.
Pour sauce around the fish on the platter and serve at once.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Everyday

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